Quote:Traditionally a light and thin chicken, veal, or turkey gravy, mildly spiced with a hint of pepper, or a sauce brune which is a combination of beef and chicken stock, a variant originating in Quebec. The gravy should be thin enough to easily filter down into the mass of fries and cheese curds. These sauces typically also contain vinegar or a sour flavouring to balance the richness of the cheese and fries.